I created this recipe out of my love for cured salmon. It's so simple to make, cost effective and and a huge hit at parties! I make this for nearly every holiday and my family adores it.
Gin and Citrus Cured Salmon with Mustard Lemon Dill Sauce
24 hours 20 minutes
- 1 1-2 pound skin on salmon fillet
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
- 1 bunch fresh dill, rinsed, dried and roughly chopped
- 1/3 cup gin
- 1/4 cup prepared Dijon mustard
- 1/4 cup good quality mayonnaise
- 2 tablespoons chopped fresh dill, plus more sprigs for garnish
- 2 teaspoons shallot, finely chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
First, prepare the salmon
Rinse and pat salmon dry. Set aside.
Next, prepare the cure.
In a medium bowl, combine lemon zest, orange zest, lime zest, citrus juices, salt, sugar chopped dill and gin. Stir to combine.
Cure the salmon
On a baking sheet or other rimmed surface, layer 3 sheets of plastic wrap overlapping each other. Place salmon, skin side down on the middle of the wrap. Pour dill mixture on top of salmon flesh and tightly wrap. Use more plastic wrap around salmon to keep liquid in and dill and salt mixture in contact with the flesh of the salmon. Place another flat plate or the like on top of the salmon and weight it down with something heavy, like a few pounds of butter or a brick, for example. Refrigerate for 24-36 hours.
Make the Mustard Lemon Dill Sauce
Mix mustard, mayonnaise, dill, shallot, lemon juice in a small bowl. Season with salt and pepper to taste and refrigerate until ready to use.
Prepare to serve.
When ready to serve, remove wrap and rinse off dill mixture--slice off a thin piece and taste. If salmon is too salty, rinse several more times in cold water. Pat salmon dry and thinly slice. Serve with Mustard Lemon Dill sauce on crostini or sliced cucumbers.